Meet Deborah Rafferty
Director of Revenue Management
// Philadelphia, PA
Deborah first discovered Starwood magic at Disney. Seven years later, she’s
as passionate about her career as when she started. More
Q: When and how did you come to Starwood?
I moved to Orlando in 1999 and interviewed for the Sales Reporting Systems
Analyst (SRSA) position at the Walt Disney World Swan and Dolphin, and was
hired within a week of the interview.
Q: What has been your progression through Starwood?
I stayed with the Swan and Dolphin for three years; all my moments there
stand out. I still say to this moment that it was my favorite place to
work. . .it was indeed magical. The reason I left? I wanted to return
home to Philadelphia. I made my way back north through a series of
opportunities which included being part of the SRSA Taskforce focused on the
Princeville Resort, Sheraton Chicago Hotel and Towers, Sheraton Arlington Park,
and the Diplomat Club & Spa. Then I assumed the same role with Westin Times
Square before becoming Director of Revenue Management for Sheraton Atlantic
City, later transitioning to the position of Director of Revenue Management
Sheraton Society Hill in Philadelphia in 2004.
Q: Can you describe your position?
The simple answer is that my focus is on maximizing overall hotel revenue,
but it’s really a daily and weekly check-in of several factors: My team needs
to understand the local market, what the pricing is of area hotels, where we
fit in that scale, what our forecasted occupancy is for a given period, and
then pooling that information to determine pricing. Because of these daily and
weekly meetings, we have made 2006 the best year in the history of Sheraton
Society Hill.
Q: What is your favorite thing about your job?
It is constantly evolving…new technology…brand culture…the cheese
constantly moves and I love it.
Q: What is the most satisfying part of your job?
Making sound decisions that benefit the owners, like Brand Culture Training,
and realizing we make the difference. It doesn’t matter how many times we
renovate our hotel…it is the people that really matter. It is the
experience that our guests go home with that keeps the memory lingering. It’s
important to the guest, and it’s also important to us, creating repeat business
and a cycle that benefits everyone involved—the guest, the staff, and the
company.
Career Paths
Banquets, Catering & Convention Services
Banquets, Catering & Convention Services is responsible for the overall
execution and success of each event within the hotel. From weddings and parties
to large corporate meetings, this team plays an important role in the event
planning and delivery of each event as well as the overall satisfaction of our
guests.
The ideal Starwood Banquets, Catering, & Convention Services candidates
are people with a passion for service and excellence. He/she will meet or
exceed guests’ expectations by creating and delivering a memorable experience.
He/she possesses excellent teamwork and communication skills, as both are
necessary to a well-orchestrated operation that resonates with guests. In
Banquets, Catering & Convention Services, operation efficiency and
providing consistent and high-quality service are critical to
success.
Starwood offers opportunities in the following areas of Banquets, Catering
& Convention Services:
Banquets
- Banquet supervision and management
- Banquet Server
- Banquet Set-Up
Catering & Convention Services
- Director of Catering and/or Convention Services
- Catering Sales Management
- Convention Services Sales Management
Banquets, Catering & Convention Services allow the opportunity to work
closely with guests and tailor each interaction according to the specific needs
of the guest. As a result, associates are able to use individual ideas and
creativity to excite the guest. Management positions within Banquets, Catering
& Convention Services are oftentimes filled with qualified line-level
associates who exhibit leadership potential, high levels of competence and a
desire to succeed. Some associates choose to stay within Food and Beverage
function (F&B) as a long-term career option; these associates are given the
opportunity to move to more desirable locations or to larger operations. Other
associates choose to use their grounding in F&B as a springboard to
other hotel management positions and are encouraged to do so.
